1 lb. beef steak, 3/8" thick cut in 3" strips

Oil for semi deep frying (1- 1 1/2" deep)
1 c. carrots, julienned
1/4 lb. snow peas
1/3 c. Chinese mushrooms (optional)
1 1/2 c. master sauce}, thickened

MARINADE:

4 tbl. curry powder
6 tbl. dark soy
6 tbl. corn starch
1 tbl. ginger-garlic mix

NOTE:

Malaysian curry - hot
Indian curry - mild
  1. Slice beef, marinate. If wet, add more corn starch till very dry. Then lay strips on platter or tray like a parking lot. Sprinkle with corn starch.
  2. Heat fry pan, heat oil and fry 6-7 strips till all done. Set aside.
  3. Stir fry all vegetables 2 minutes. Add 2 tbl. water, 1 tbl soy, cover, finish cooking. Set aside.
  4. Heat wok, refry meat. Add vegetables, 1/2 master sauce. Cover, cook till hot. Add balance of master sauce. Thicken slowly. Mix well, serve.